To beat with successive blows; to beat repeatedly and with violence, so as to bruise, shatter, or demolish; as, to batter a wall or rampart.
To wear or impair as if by beating or by hard usage.
A semi-liquid mixture of several ingredients, as, flour, eggs, milk, etc., beaten together and used in cookery.
A bruise on the face of a plate or of type in the form.
semi-liquid mixture of flour, egg, and liquid.
A mixture of liquid, flour and other ingredients that can vary in consistency. A baking term.
An uncooked mixture of flour, eggs, liquid and other ingredients. Batter is thin enough to be spooned or poured (muffins, pancakes).
Any mixture of grounded grains or flour and a liquid mixed together to a coating / dripping consistency .
A Mxture of Four, Lquid and Other Ingredients which can be Poured.
A thick, viscous mixture containing a flour or other starch, fat, sugar, some liquid and other ingedients and baked into cakes or breads. Sometimes used to coat foods to be deep-fried.
A mixture, usually containing flour, milk or water, eggs and a leavening agent - that may be baked into a foodstuff or used to coat food before baking or frying.
a flour mixture thin enough to pour or drop from a spoon
a flour mixture that is stirred with a spoon
a new substance made up of two or more ingredients
an uncooked, liquid mixture of flour, eggs, butter and other ingredients
A flour-liquid mixture that is thin enough to pour. One example is pancake batter.
A liquid dough thin enough to pour.
To stir or beat a mixture of dry ingredients and liquid so as to make it pourable.
The name of many semi-liquid, floury mixtures of flour, water or milk (or both) or some other liquid. It also usually includes sugar and eggs. Batters may be thin or thick (but even when thick, they must be fluid enough to drop from a spoon). When thin, they should pour out like creamy milk.
The uncooked mixture, which is the base for most baked goods. It is usually made from a combination of flour, eggs, and liquid, and is thin enough to be stirred. Batter may also be used to dip foods in before frying or baking.
(1) A mixture of flour and water that forms a pourable, semi-liquid state; (2) A pourable mixture usually made from flour, milk, and eggs that can be used to coat foods for deep-frying.
A thin mixture of flour, liquid and/or eggs that can be poured or dropped from a spoon. A rich batter, such as for cakes, also contains sugar and is much thicker.
An uncooked mixture, usually of flour, eggs, liquid, and a leavening agent, that is thin enough to pour.
The uncooked wet mixture for crêpes, pancakes and cakes. Also used to describe a wet coating for foods to be fried, such as fish.
a thin mixture chiefly of flour and liquid beaten together.
A mixture of flour and liquid, with sometimes the inclusion of other ingredients. Batters vary in thickness but are generally semi-liquid and thinner than doughs. Used in such preparations as cakes, quick breads, pancakes, and crepes.
A mixture of flour and liquid that is thin enough to pour.
Dough that is too moist to knead. Also used to describe texture of mixture before all the flour has been added.
A smooth mixture of flour, liquid, and other ingredients.
a semiliquid mixture containing flour or other starch used to make cakes and breads; gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough.
Batter is a thick or thin liquid mixture, usually based on a flour, with water, beer or milk added to mix it, and egg. Often a leavening agent is used to fluff up the batter when it is cooked.